Description
A tangy and smooth homemade lemon curd recipe that’s perfect for spreading on toast, dolloping on desserts, or using as a filling. This lemon curd combines fresh lemon zest and juice with egg yolks and butter, cooked gently on the stovetop to create a luscious custard-like spread bursting with bright citrus flavor.
Ingredients
Scale
Ingredients
- 3 tbsp caster sugar (superfine sugar) or regular granulated sugar
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 3 egg yolks (from the eggs used in the meringue)
- 50g (3 1/2 tbsp) unsalted butter, cut into 1 cm / 1/2″ cubes
- Pinch of salt
Instructions
- Infuse lemon flavor: Rub the sugar and lemon zest together using your fingers in a small bowl to release the essential lemon oils and enhance the flavor.
- Combine ingredients: In a small saucepan, whisk together the lemon sugar mixture and egg yolks until combined. Add the lemon juice, cubed butter, and a pinch of salt, stirring to mix everything well.
- Cook and thicken: Place the saucepan over medium heat (or medium-low if your stove runs hot). As the butter melts, whisk occasionally, increasing to constant but gentle whisking once the butter has fully melted. When the mixture begins to bubble gently (about 3 to 4 minutes), whisk continuously for one more minute until it thickens to a custard-like consistency. If it’s not thick enough, continue cooking a bit longer while whisking.
- Cool and store: Pour the curd into a small bowl, straining it if you notice any lumps of cooked egg. Cover immediately with cling wrap pressed directly onto the surface to prevent a skin from forming. Let it cool at room temperature for 30 minutes, then refrigerate for at least 1 hour before using to allow it to set properly.
Notes
- Use freshly zested lemons for the best flavor.
- Be careful not to let the mixture boil rapidly or overcook, as this can cause curdling.
- Cover the lemon curd with cling wrap touching the surface to avoid forming a skin.
- If lumps form, strain the lemon curd for a silky texture.
- Store lemon curd in the refrigerator and consume within one week.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert Sauce
- Method: Stovetop
- Cuisine: British
Keywords: lemon curd, homemade lemon curd, lemon dessert sauce, lemon spread, citrus curd, custard
